Body & Soul1 min ago
Soups
I am looking for recipes for all kinds of Soups which i can freeze,and enjoy on cold nights when i arrive home from a late shift.
Crijo66
Crijo66
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You should find loads here
http://allrecipes.co.uk/recipes/searchresults. aspx?text=soups
There are also quite a few books available dedicated to soup only.....enjoy!!
http://allrecipes.co.uk/recipes/searchresults. aspx?text=soups
There are also quite a few books available dedicated to soup only.....enjoy!!
Since we had an abundance of fall tomatoes and the basil is still producing new leaves, here's our favorite of all time Tomato Basil soup. Great for cold, dark winter evenings to remember the sunny summer days by.
You can reduce this by half if you'd like, but we freeze some for storage. I've even home canned several quarts.
3 pounds ripe plum tomatoes, cut in half (actually, any variety will work, Roma's are a little more acidic).
1/4 cup plus 2 tablespoons good olive oil (EVOO)
1 tablespoon kosher salt (not table salt. sea salt works equally as well)
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed (dice them well or put them through a food processor)
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F (we're in the U.S.). Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (Actually, if you'd like a chunkier soup you can by-pass this step). Taste for seasonings. Serve hot or cold... then enjoy. We kinda like a dollop of sour cream on top at serving time...
You can reduce this by half if you'd like, but we freeze some for storage. I've even home canned several quarts.
3 pounds ripe plum tomatoes, cut in half (actually, any variety will work, Roma's are a little more acidic).
1/4 cup plus 2 tablespoons good olive oil (EVOO)
1 tablespoon kosher salt (not table salt. sea salt works equally as well)
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed (dice them well or put them through a food processor)
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees F (we're in the U.S.). Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade (Actually, if you'd like a chunkier soup you can by-pass this step). Taste for seasonings. Serve hot or cold... then enjoy. We kinda like a dollop of sour cream on top at serving time...
Carrot and Lentil
3 or carrots, sliced
1 onion, diced
3 1/2 oz red lentils
tablespoon cooking oil
1 vegetable stock cube
1 bay leaf
Fry the carrots, onion and bay leaf in the oil for a few minutes, add the lentils and stock and cook for about 20 minutes, until the lentils and carrots are cooked. Remove the bay leaf and if you have a blender blend the soup. If not you can have it as it is, or just mash it up a bit with a fork.. You can also add coriander if liked.
3 or carrots, sliced
1 onion, diced
3 1/2 oz red lentils
tablespoon cooking oil
1 vegetable stock cube
1 bay leaf
Fry the carrots, onion and bay leaf in the oil for a few minutes, add the lentils and stock and cook for about 20 minutes, until the lentils and carrots are cooked. Remove the bay leaf and if you have a blender blend the soup. If not you can have it as it is, or just mash it up a bit with a fork.. You can also add coriander if liked.
I made this one yesterday but I tweaked it a bit.
http://www.bbc.co.uk/shropshire/food/2004/10/t he_other_pumpkin_soup_recipe.shtml
I added about half teaspoon ginger powder at the onion frying stage and right near the end of cooking I added a bit of lemon juice and a little Thai fish sauce. (It is like soy sauce if you have never tried it, it is not fishy).
I also used chopped fresh coriander sprinkled on top before serving and not Basil. It was lovely with a chilli kick. Perfect for cold wintery days.
You will probably pick up some cheap pumpkins after halloween.
http://www.bbc.co.uk/shropshire/food/2004/10/t he_other_pumpkin_soup_recipe.shtml
I added about half teaspoon ginger powder at the onion frying stage and right near the end of cooking I added a bit of lemon juice and a little Thai fish sauce. (It is like soy sauce if you have never tried it, it is not fishy).
I also used chopped fresh coriander sprinkled on top before serving and not Basil. It was lovely with a chilli kick. Perfect for cold wintery days.
You will probably pick up some cheap pumpkins after halloween.
Vegetable Soup - American Style
1 leftover bone from ham
1 sm bag frozen green peas
1 sm bag frozen corn
1 sm bag frozen green beans
1 sm bag frozen lima or butter beans
1 sm bag frozen okra
2 16 oz. cans tomatoes
1 8 oz can tomato sauce
Boil ham bone for 10-15 minutes; add veggies & tomato sauce. Salt & pepper. Simmer for 2-3 hours over low heat, stirring often. You can add browned ground beef or beef stew meat.
1 leftover bone from ham
1 sm bag frozen green peas
1 sm bag frozen corn
1 sm bag frozen green beans
1 sm bag frozen lima or butter beans
1 sm bag frozen okra
2 16 oz. cans tomatoes
1 8 oz can tomato sauce
Boil ham bone for 10-15 minutes; add veggies & tomato sauce. Salt & pepper. Simmer for 2-3 hours over low heat, stirring often. You can add browned ground beef or beef stew meat.
Vegetable Soup - American Style
(freezes very well)
1 leftover bone from ham
1 sm bag frozen green peas
1 sm bag frozen corn
1 sm bag frozen green beans
1 sm bag frozen lima or butter beans
1 sm bag frozen okra
2 16 oz. cans tomatoes
1 8 oz can tomato sauce
Boil ham bone for 10-15 minutes; add veggies & tomato sauce. Salt & pepper. Simmer for 2-3 hours over low heat, stirring often. You can add browned ground beef or beef stew meat.
(freezes very well)
1 leftover bone from ham
1 sm bag frozen green peas
1 sm bag frozen corn
1 sm bag frozen green beans
1 sm bag frozen lima or butter beans
1 sm bag frozen okra
2 16 oz. cans tomatoes
1 8 oz can tomato sauce
Boil ham bone for 10-15 minutes; add veggies & tomato sauce. Salt & pepper. Simmer for 2-3 hours over low heat, stirring often. You can add browned ground beef or beef stew meat.
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